[in the kitchen] Madras Curry

I love to cook.  I get a great deal of pleasure out of filling the bellies of the BEs (including my own - I love to eat) with tasty, wholesome goodness!  I also love to share meals with friends and family.  I love to share recipes and to try new ones.  In light of these things, many of my posts will revolve around my kitchen...

I discovered this recipe a few years ago, after previously having only prepared curry using prepackaged sauces or curry pastes, I was delighted to discover not only just how easy it was to prepare the paste from the raw' spices, but also how exceptionally tasty it is!  I recommend giving it a go, it really isn't that much work...

Ever since the first time we had this Madras Curry it has remained a favourite on our 'regular rotation'.  The original recipe was made using beef, but in recent discussions with B2 (whilst eating a beef version) it was revealed that he wasn't a huge fan of the beef... so I decided to have a got at lamb instead... I think this will be a regular substitution, it was delish :)

(original recipe credit: Taste.com.au Madras Beef Curry)

What's in it...

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chilli powder (optional)
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• Juice of 1 lemon
• 1 tablespoons olive oil (approx)
• 1kg diced lamb
• 2 tablespoons tomato paste
• 1 cup beef stock
• steamed basmati rice,  steamed vegetables & poppadoms to serve

Put it together...

1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger & lemon juice in a bowl to form a paste, set aside.
2. Heat oil in saucepan over high heat.  Add half the lamb.  Cook, stirring, for 2 to 3 minutes, or until browned.  Transfer to a bowl.  Repeat with remaining lamb.
3. Reduce heat to medium.  Add spice paste.  Cook for 1 minute, to release the aroma of the spices.  Return lamb to saucepan.  Cook, stirring, until meat is coated with paste.  Add tomato paste & stock.  Bring to the boil.  Reduce heat to low.  Cover.  Cook for 1 hour 15 minutes, or until meat is tender.
4. Remove lid.  Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.  Serve with rice, vegetables & poppadoms.

Visuals...

Step 1

Steps 2 & 3

Step 4